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F C Parrish

Showing results (21-30 of 25) with videos related to

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Poultry Science|March 10, 2001
Influence of two dietary fats on the composition of emu oil and meatL M Beckerbauer, R Thiel-Cooper, D U Ahn, et al.
Journal of Animal Science|October 26, 2000
The use of vitamin D3 to improve beef tendernessJ L Montgomery, F C Parrish, D C Beitz, et al.
Journal of Animal Science|February 3, 2004
The use of vitamin D3 and its metabolites to improve beef tendernessM R Foote, R L Horst, E J Huff-Lonergan, et al.
Journal of Animal Science|September 5, 2002
Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chopsB R Wiegand, J C Sparks, D C Beitz, et al.
Journal of Animal Science|July 25, 2000
National Beef Tenderness Survey-1998J C Brooks, J B Belew, D B Griffin, et al.
Pageof 3

Showing results (21-30 of 25) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 25 results.
Poultry Science|March 10, 2001
Influence of two dietary fats on the composition of emu oil and meatL M Beckerbauer, R Thiel-Cooper, D U Ahn, et al.
Journal of Animal Science|October 26, 2000
The use of vitamin D3 to improve beef tendernessJ L Montgomery, F C Parrish, D C Beitz, et al.
Journal of Animal Science|February 3, 2004
The use of vitamin D3 and its metabolites to improve beef tendernessM R Foote, R L Horst, E J Huff-Lonergan, et al.
Journal of Animal Science|September 5, 2002
Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chopsB R Wiegand, J C Sparks, D C Beitz, et al.
Journal of Animal Science|July 25, 2000
National Beef Tenderness Survey-1998J C Brooks, J B Belew, D B Griffin, et al.
Pageof 3